The name means simply 'fried chicken', and that is all it is. The
marinade, however, gives it a characteristically Indonesian flavour.
Marinate the pieces of chicken in this mixture for 2 hours, turning
them from time to time. Strain the chicken, so that the marinade
drips away from it. Then deep-fry the portions, 4 or 5 at a time.
Chicken fried in this way is excellent with Nasi Goreng. [Nasi
Goreng is fried rice. S.C.] Makes 4 servings.
Ayam Masak Aceh (Butterfly Cornish Game Hen)
Yield: 4 servings
Ingredients
2 Cornish game hens, about 1
-1/3 pounds each
4 Shallots sliced
2 Garlic cloves, sliced
1 tb Ground coriander
3 To 7 fresh hot red chiles,
-seeded, sliced
1/2 Piece fresh ginger, sliced
1/4 ts Ground turmeric
Salt to taste
2 tb Lime juice
2 c Coconut milk
2 Stalks lemon grass or 1 -slice lemon
Directions
Split open the game hens from the breast side and flatten them out
into a butterfly shape. Discard loose skin and fat. Broil the hens
for 3 minutes on each side.
Process the shallots, garlic, coriander, chile, ginger, turmeric,
salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce.
Marinate the hens in the sauce for 15 minutes.
Put the hens in a large skillet and cook over moderate heat for 10
minutes uncovered. Then add the remaining coconut milk and the lemon
grass. Bring to a boil and cook for 30 minutes, basting occasionally,
until the hens are tender and almost all the liquid has evaporated.
Serve warm.
Babi Kecap (Pork Cooked in Soya Sauce)
Though Indonesia is an Islamic country, there is some pork available. It is hard to find and most restaurants don't serve it because any restaurant that cooks pork would have to have completely separate facilities and equipment to prepare it or the restaurant would not be considered halal (clean).
Yield: 4 servings
Ingredients
1/2 kg (1 1/4 lb) fillet of pork
-or leg of pork
1 tb Clear soya sauce
2 tb Plain flour
1/2 ts Powdered ginger
20 g (4 oz) button mushrooms
4 Cloves garlic
1 sl of root ginger, about 2 cm
-(1") across and 1/2 cm
-(1/4") thick
3 tb Dark soya sauce
Pepper or a pinch of chilli
-powder
2 tb water
2 tb Medium dry sherry or rice
-wine (optional)
2 ts Lemon juice
6 tb Oil or pork fat
Directions
This, as its name suggests, is pork cooked in soya sauce. It is a
particular favourite with my own husband and children, who always
know when it is about to appear on the table because the ginger and
garlic frying in the sauce smell so deliciously savoury.
Cut the pork into small cubes. Put the flour into a bowl and add the
clear soya sauce and ginger powder, mixing them well together. Coat
the pork with the mixture and then let it stand for at least 30
minutes.
Clean and slice the mushrooms. Peel the garlic and ginger and slice
them very thin; you can use these thin slices as they are, or cut
them again into very tiny sticks.
Heat the oil or fat in a wok or thick frying pan and fry the meat,
half of it at a time, turning it from time to time, for 5 minutes.
Repeat the process for the remaining half of the meat. The flour that
coated the meat will tend to stay in the pan or stick to the bottom
of it, but leave it there-it will thicken the sauce later. Now take
most of the oil out of the pan, leaving only about two tablespoons
which you then heat again. In this, fry the tiny slices of garlic
and ginger and the mushrooms, stirring continuously, for i minute.
Add the soya sauce, the water and the meat. mix well, season with
pepper or chilli powder, and stir continuously for 1 or 2 minutes.
just before serving, add the sherry or rice wine and the lemon juice.
Serve hot.
This dish keeps extremely well in the freezer, and it is worth making
a large quantity from, say, half a leg-of pork, which is much cheaper
than buying pork fillet. If you are going to freeze your Babi Kecap,
however, do not add the sherry or lemon juice at the time of cooking.
To serve from the freezer, thaw the meat out completely and heat
quickly on a high flame for 2 to 3 minutes, stirring or shaking the
pan well all the time. Add the sherry or rice wine and lemon juice
just before serving.
Prepare dipping sauce by mixing all ingredients until smooth.
Cover until serving time. Make a shallow cut lengthwise down
back of shrimp; wash out vein. Mix remaining ingredients in
medium glass bowl. Add shrimp; stir to coat with marinade. Cover
and refrigerate at least 1 hour. Remove shrimp from marinade;
reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving
space between each. Cover and grill shrimp about 4" from medium
coals, 10-20 minutes, turning and brushing 2-3 times with
marinade, until shrimp are pink. Serve with sauce, and if
desired, lime wedges.
Indonesian Curried Crab
Serving Size : 4
Ingredients
4 crabs
6 Shallots
2 Stalks lemon grass
2 ts Tamarind
1/2 c Boiling water
1 Handful coriander leaves
3 Cloves garlic
1 tb Fresh galangal
2 To 3 birdseye chillies,
-seeded
4 Candlenuts
1 t Blachan
1 t Tumeric
Salt and pepper to taste
3 tb Oil
2 c Coconut milk
Directions
Cut the 4 crabs into quarters with a cleaver or large
knife. With a hammer, gently crack the claws and harder sections of
shell.
Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons
tamarind in half a cup of boiling water. Chop a handful of fresh
coriander leaves.
In a food processor, grind together 3 cloves garlic, 1 tablespoon
fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or
substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown
shrimp paste), 1 teaspoon turmeric and salt and pepper to taste.
Heat 3 tablespoons oil in a large wok or pan, and fry the paste until
fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut
milk. Simmer for quarter of an hour. Strain the tamarind water and
add half to the sauce. Taste and add more if you wish. Ladle curvy
into a serving dish and scatter the fresh coriander on top. Serve
with plain rice.
Dendeng Pedas ('hot' Fried Beef)
Yield: 6 servings
Ingredients
1 kg (2 lb) topside (beef)
--------------------------MARINADE-------------------------------
1 tb Olive oil
1/2 ts Black pepper
1 tb Dark soya sauce
---------------------------BUMBU--------------------------------
10 Shallots
4 Red chillis (or 2 tbs
-Sambal Ulek)
2 tb Vegetable oil
Salt
1 tb Lemon or fresh lime juice
Directions
* Cut the beef fairly thin and trim it into small, square pieces.
Marinate it for 1 hour or longer. Remember that pedas=hot++spicy hot!
This is fried beef, with a robust flavour of chilli. Slice the
shallots finely. Seed and slice the chillis. Fry them in a
tablespoonful of oil, in a wok, stirring all the time until they are
golden brown. Add salt to taste. Keep hot. Put a tablespoonful of oil
in a thick frying-pan, and fry the slices of meat a few at a time.
Three minutes on each side will be ample*. When all the pieces are
cooked, put them into the wok with the shallots and chilli. Heat, and
mix well. Sprinkle over the mixture 1 tablespoonful of lemon juice,
or, better still, fresh lime juice. Stir, and add more salt if
necessary. Serve hot, with rice. * NOTE: In Indonesia, the meat is
usually fried until crisp. You can even buy sun-dried dendeng which
only needs coating with bumbu and frying. Crisp dendeng can be rather
tough, and I prefer it as described above; however, a purist might
say that my recipe is not 'genuinely' Indonesian. Makes 6 servings.
Gulai Daun Singkong Tumbuk (Grilled Fish with Greens)
Yield: 4 servings
Ingredients
1/2 Piece fresh ginger, sliced
1 sm Onion, sliced
1 Or 2 fresh, hot red
-chilies, seeded, sliced
1/2 ts Salt
1/4 ts Sugar
1/4 ts Turmeric
2 c Coconut milk
1 Whole red snapper or
-similar fish, about 1 pound
1 sl Laos [Galangal S.C.]
2 Stalks lemon grass or two
-slices lemon
1/4 lb Spinach or Swiss chard, -coarsely chopped
Directions
Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup
of the coocnut milk into a smooth paste. Set aside
Grill fish over charcoal or in a gas or electric broiler for 2
minutes on each side.
Put the remaining coconut milk and the spice paste in a large skillet
and bring to a boil over moderate heat. Add the laos and lemon grass
and simmer for 5 minutes, stirring frequently. Add the fish and
greens, cook for 15 minutes basting occasionally. Serve warm.
Serves 4 with rice and other dishes.
Gulai Kambing (Spiced Lamb)
Yield: 6 servings
Ingredients
1 3/4 lb Lamb, fresh
2 Onion
3 Thai chile
Ginger, fresh; 3/4" knob
Lemon grass root, 1/2" knob
1 Lemon grass, stem
2 Garlic clove
8 Macadamia nut
2 Tomato, ripe
1/3 c Oil
1/2 ts Cardamom, ground
1/2 ts Cumin powder
1/2 ts Turmeric
1/4 ts Fennel powder
1 Cinnamon stick; 2"
4 Cloves, whole
Salt; to taste
Pepper, black; to taste
4 c Coconut milk
Calories per serving: 553
Fat grams per serving: 26
Directions
Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger,
lemon root and lemon grass. Crush the garlic and grind the macadamia
nuts. Skin the tomatoes and cut the flesh into small dice. Heat the
oil in a large pan, add the onion, chiles and garlic and saute until
the onion becomes translucent.
Then add the lamb, ginger, lemon root, lemon grass and tomato and cook
for another three minutes, stirring frequently. Add the spice
powders, cinnamon stick and cloves and season to taste with salt and
pepper. Pour in the coconut milk and bring to the boil, stirring
constantly, then lower heat and allow to simmer until the meat is very
tender; approximately 45 minutes. Serve immediately with steamed
rice.
Gulai Merah (Beef Short Ribs)
Yield: 1 servings
Ingredients
4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger,
-sliced
4 Or 5 hot red chile peppers,
-seeded, sliced
2 ts Ground coriander
1/8 ts Ground turmeric
1 ts Salt, or to taste
2 c Water
2 lb Lean short ribs of beef,
-cut into 3-inch pieces
2 tb Corn oil
2 Salam leaves
2 sl Laos
1 Stalk lemon grass
1 sl Lemon
Directions
Process shallots, garlic, ginger, chiles, coriander, turmeric, salt
and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour.
Heat the oil: add the beef and marinade, the salam, laos, lemon
grass and lemon; stir-fry over moderate heat for 5 minutes. Add
remaining water, cover and cook until beef is tender, about 1 hour.
If the sauce evaporates too quickly, add another 1/2 cup water and
continue to simmer. Serve warm.
Serves six with rice and salad.
Ikan Bali (Bali Fish)
Yield: 4 servings
Ingredients
1 Fish, about 650-900g dressed
Weight.
Preferably sea bass or
Mackerel
1 t Salt
Oil, for deep frying
2 T Margarine or oil
2 sm Onions, sliced
1 t Sambal Oelek
1/2 t Laos
1/2 t Lemon grass
3 T Tamarind juice
Pinch of ground ginger
1 t Brown sugar
1 T Sweet soy sauce
Directions
Cut fish into serving portions and rub salt all over. Feep-fry and drain
on absorbent paper.
Heat oil and saute sliced onions until lightly brown. Add sambal oelek,
laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat
thoroughly.
Place fried fish in deep serving dish and pour sauce over it. Serve with
rice.
Indonesian Coconut Beef
Serving Size : 4
Ingredients
1 1/2 lb Boneless sirloin steak,
-trimmed
3 tb Corn oil
1 lg Spanish onion, sliced
1 Garlic clove, crushed
1 ts Ground ginger
1 ts Ground cumin
1 ts Ground coriander
1 ts Chili seasoning
2/3 c Shredded coconut
2 ts Light-brown sugar
1 tb Lemon juice
1 1/4 c Beef stock
Thin slivers red bell pepper
Chopped green chilies
Small onion slices
Directions
Cut steak in 1/2" thick strips.
Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently
until soft. Add beef and fry, stirring, until brown.
Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon
juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes,
stirring occasionally, or until mixture is thickened and dry. Stir mixture
more frequently towards end of cooking time to prevent sticking. Garnish
with slivers of bell pepper, green chilies and small slices onion. NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of
30-35 minutes.
It is better to select a white
fish with firm flesh, such as haddock, angler-fish, swordfish or
dogfish. In Australia the various fish known as whiting would be a
good choice. Americans might like to use snappers.
Whatever fish is
used, it can be cut into small cubes or slices before frying. Heat a
little oil in a heavy frying-pan, and carefully brown the fish in it.
Meanwhile, in another frying-pan, fry the chopped shallots (or onion)
and garlic until tender. Stir in the chilli, ginger, turmeric,
coriander, lemon grass, salam, salt and tamarind water. Let this
mixture simmer for 10 minutes, then put in the fish. Cover, and
simmer for another 10 minutes.
Add the santen and cook for a further
5 minutes. Serve hot, garnished with very thin slices of cucumber and
chopped mint. (Alternatively, put the cucumber and mint into the kare
itself for the last 2 minutes of cooking.) Incidentally, the same
kare can be made with prawns. There is no need to fry the prawns
separately; but fry them in the mixture of onion, etcetera for a few
minutes before you put in the tamarind water. Makes 4 servings.
Mixed Spicy Chicken (Ayam Bumbu Rujak)
3½ lb. young chicken, cut
into frying pieces
¼ cup sliced shallots
3 cloves garlic, sliced
2 tsp. crushed dried red
hot chili
5 candlenut, crushed
1/8 tsp. turmeric
1 tsp. salt
1 tsp. sugar
2 cups coconut milk
1 Tbs. Vegetable oil
1 thick slice ginger
1 stalk lemon grass
Directions
Blend the shallots, garlic, chili, candlenut, salt and
sugar with ¼ cup of the coconut milk into a paste.
Heat the oil in a wok and sauté the paste for a minute
or two until you can smell the aroma.
Place the chicken, ginger and lemon grass into the wok
and stir fry for five minutes or more over medium heat.
Then add the rest of the coconut milk, and let it cook
for forty five minutes, stir the chicken frequently.
It is ready to be served if the sauce is somewhat
thickened and the chicken should be tender.
Makes 4-6 servings.
Opor Ayam (Coconut Chicken Curry)
Yield: 4 servings
Ingredients
1 Broiler or fryer
Chicken with skin, approx.
450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf
Directions
Cut chicken into serving portions and rub with salt.
Fry onion and garlic in oil until lightly brown. Now, add coriander,
ginger and lemon grass. Stir well for about 1 minute.
Add chicken, mixing thoroughly so that chicken absorbs the spices. Add
coconut milk and salam leaf. Cover tightly and cook over medium heat for
about 40 minutes. Serve with rice.
Prawn Crackers Krupuk
Ingredients
250g prawn meat, washed and dried well
250 to 300g tapioca flour
1 tsp salt
l tsp pepper
Oil for deep frying
Directions
Liquidise the prawn meat till smooth. Mix in the tapioca flour, salt and pepper. Mix well into a stiff dough.
Divide dough into three equal portions. Roll up each portion then place the rolls on a greased plate. Steam for 40 to 45 minutes over high flame.
Leave the rolls to cool, then wrap with a clean tea towel. Chill well in the refrigerator. Use a very sharp knife to slice thinly. Thoroughly dry the cut-out pieces in the sun.
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